Tangy Bean Salad

• 1 (410 g) can kidney beans
• 2 (410 g) cans green beans
• 1 (410 g) can chickpeas
• 1 cup red bell pepper
• 1 cup diced onion
• 1 tablespoon canola oil
• 1 tablespoon apple cider vinegar
• 1 tablespoon balsamic vinegar
• 1 teaspoon celery salt
• 1 teaspoon mixed herbs
• 6 (2 teaspoon) packetsof artificial artificial sweetener

1. Rinse and drain the beans until somewhat dry.
2. In a small bowl combine all the ingredients for the vinagrette.
3. In a larger bowl add the beans, capsicum and onions.
4. Add the vinigrette and mix well.
5. Store in the fridge for as long as you like before serving.

kidney beans, green beans, chickpeas, red bell pepper, onion, canola oil, apple cider vinegar, balsamic vinegar, celery salt, mixed herbs

Taken from www.food.com/recipe/tangy-bean-salad-449677 (may not work)